1 1/3 cups 1% low-fat milk
1 cup hot strong brewed coffee
¼ cup packed dark brown sugar
½ cup egg substitute
1 teaspoon vanilla extract
Dash of salt
2 large egg whites
8 cups (1-inch) cubed white bread (about 10 ounces)
Cooking spray
1 ¼ cups semisweet chocolate chips
Preheat oven to 350°
Combine low-fat milk, hot coffee, and dark brown sugar in a medium
saucepan over medium high heat; bring to a simmer, stirring until brown
sugar dissolves. Remove from heat, and cool to room temperature. Add
egg substitute, vanilla extract, salt, and egg whites, stirring with a
whisk. Combine egg mixture and bread in a large bowl, tossing gently to
coat. Let stand 30 minutes.
Spoon half of bread mixture into an 8-inch baking dish coated with
cooking spray, and sprinkle evenly with chocolate chips. Top chocolate
chips with remaining bread mixture. Bake at 350° for 45 minutes or
until center is set. Let stand 10 minutes before serving.
From: Cooking Light, September 2006